The earliest mutton hotpot restaurant in Shanghai belongs to Hong Changxing. This old shop was founded in 1891 by Ma Chunqiao, a famous Peking Opera artist who pitied Ma Lianliang. It was originally called "Majiaban Kitchen". In 1913, Ma Lianliang, a famous Peking Opera actor, was invited to take the stage in Shanghai. His uncle Ma Er-pa, a famous chef of Muslim restaurant, went to Shanghai with him and opened a mutton restaurant in Lianyun Road. In 1918, when Ma Er-pa returned to Beijing with Ma Lianliang, he gave the store to his friend Hong Sanba, who named it "Hong Changxing" and invited a group of famous Muslim chefs from Beijing to start focusing on instant-boiled mutton hotpot.

"Hong Changxing" started with instant-boiled mutton. After moving to the first street of China Commercial Street, it still focused on instant-boiled mutton, only improving the meat quality of instant-boiled mutton. It chose a high-quality beef and mutton product base in a clean water and grass-free environment-the fat and tender sheep of that year, and took meat such as upper brain, fork, grinding stall and cucumber strips, which accounted for less than one third of the whole sheep. At the same time, the traditional hand-cut mutton was restored. Instant-boiled mutton uses copper chafing dish according to traditional charcoal burning.

Hong Changxing's business varieties are constantly innovating on the basis of inheriting and carrying forward the traditional characteristics. Now, in addition to brand products such as instant-boiled mutton, Chinese famous snack scallion cake, salted duck and beef, Shanghai-style Muslim cuisine is second to none in Shanghai, and it also has the flavor and characteristics of ethnic minority areas all over China, which is widely welcomed and praised by Chinese and foreign guests.